When I need a potato side dish recipe to round out my meal, I turn to favorites such as oven baked potatoes, crispy smashed potatoes, and this sour cream mashed potatoes recipe. In my opinion, you can never go wrong with sour cream mashed potatoes. They pair perfectly with so many main course options including grilled turkey breast, Moroccan chicken, Tuscan chicken, chicken fricassee, Instant Pot pot roast, slow cooker short ribs or Easter ham. They’re also great as a side dish for Thanksgiving or Christmas with some turkey gravy on top. My version is extra decadent with the addition of sour cream for potatoes with a smooth creamy consistency and a bit of tang.
Sour Cream Mashed Potatoes Ingredients
The ingredients for this recipe are simple and can be found in all major grocery stores.
Potatoes: I typically go for Russet potatoes as they are a classic and mash up nicely. Yukon Gold potatoes will also work just fine if that’s what you have on hand. Dairy Products: Milk, butter, cream cheese and sour cream give this dish its ultra creamy texture. Seasonings: These potatoes are seasoned with garlic, salt and pepper for maximum flavor. Herbs: Fresh herbs are optional, but I really like the bright flavor they add to the potatoes, plus they add a pop of color that is visually appealing. I typically use parsley, chives, or a combination of the two. Green onions are also a great choice.
How Do You Make Sour cream Mashed Potatoes?
Peel and quarter your potatoes, then boil them in salt water until they are fork tender. Drain the potatoes and place them back in the pot. Melt butter with fresh garlic, then add that mixture to the potatoes along with cream cheese, sour cream, milk, salt and pepper. Mash everything together until you have smooth and creamy potatoes. Garnish your potatoes with pats of butter and fresh herbs if desired, then serve and enjoy.
Tips For The Perfect Potatoes
You can use a stand mixer, potato masher, or potato ricer to make these potatoes. Do not use a food processor as the potatoes will turn out gummy. This dish can be made up to 3 days before you plan to serve it. Transfer the finished potatoes to a baking dish, cover with foil, and store in the refrigerator. When you’re ready to reheat the potatoes, preheat the oven to 350 degrees F. Bake the potatoes, covered, for 30-40 minutes or until warm. Keep your peeled potatoes from browning by placing them into a bowl of water after you peel and cut them.
Flavor Variations
There are so many different ways to add extra flavor to these creamy mashed potatoes.
Cheese: Feel free to add 3/4 cup of shredded cheese to the potatoes. Some great options include cheddar, parmesan, mozzarella or Monterey Jack cheese. Flavorings: Stir in up to 1/2 cup of basil pesto, olives, hummus or fresh herbs. You can also add spices such as smoked paprika, onion powder or Cajun seasoning. Protein: Add a little bacon or chopped ham for a smoky, meaty flavor.
Once you try these potatoes, you’ll find yourself making them on a regular basis!
